Vermont State Pie

House Bill No. 302 proposed apple pie as the state pie of Vermont and the apple as the state fruit. It also prescribed a series of conditions for serving apple pie. Governor Howard Dean signed the bill into law on May 10, 1999.

But, back in February, 1999, when State Representative Edward Paquin introduced House Bill No 302 proposing an official state pie and an official state fruit, he neglected to tie the two together with the proper serving etiquette.

The omission did not go unnoticed by Representative Bourdeau however and, before the bill was passed in the House of Representatives, it was amended to prescribe a series of options for enjoying a slice of apple pie.

The final bill offered three options for appropriate enjoyment of a slice of apple pie. Though not written into law, pie lovers were advised to enjoy their pie with one or more of the following:

Additional Information

The Perfect Apple Pie:
Making the perfect apple pie is all about having a perfect apple pie recipe, and this article contains some of the best, including recipes for pie crust, Dutch apple pie, cider apple pie, sugar-free apple pie and other varieties. Mother Earth News.

Pie Fidelity:
Apple pie from the New York Times Magazine, by Sam Sifton.

The Apple Pie Tree,
by Zoe Hall. 99 pages. Publisher: Blue Sky Press; 1 edition (September 1, 1996) Reading level: Ages 4-6. This simple nature story, told from the point of view of two young sisters, describes the changes that occur in a backyard apple tree. The story begins in winter with the tree bare and brown, and moves into spring when two robins build a nest and lay three blue eggs among the leaf buds and pretty pink apple blossoms. The robins guard their eggs by chirping loudly at intruders, and just as the flower buds open, so the baby birds break through their eggshells. As the blossoms grow on the tree, so do the feathers of the birds.

How to Make an Apple Pie and See the World,
by Marjorie A. Priceman. 40 pages. Publisher: Knopf Books for Young Readers (October 1, 1996) Reading level: Ages 5+. An apple pie is easy to make...if the market is open. But if the market is closed, the world becomes your grocery store. This deliciously silly recipe for apple pie takes readers around the globe to gather ingredients. First hop a steamboat to Italy for the finest semolina wheat. Then hitch a ride to England and hijack a cow for the freshest possible milk. And, oh yes! Don't forget to go apple picking in Vermont! A simple recipe for apple pie is included.

Apple Pie: An American Story,
by John T. Edge. 176 pages. Publisher: G.P. Putnam's Sons (October 7, 2004) Tracing the history and lore of one of America's favorite desserts, the popular food writer follows the development of apple pie, from its English origins to its present-day variations across the country, journeying from Disney World, to the White House, to a Massachusetts Shaker community, to farmstands in Washington State, presenting fifteen varied recipes along the way.

Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie,
by Ken Haedrich. 6008 pages. Publisher: Harvard Common Press (September 29, 2004) Pie is the most comprehensive and accessible book ever written on the subject. This showcase of Ken Haedrich’s passion for pie represents a lifelong quest to demonstrate how easy and delicious homemade pie can be. Every recipe has been tested for success and features reassuring advice and specific tips. Pie celebrates the best pie recipes and traditions—both old and new—and is the only resource a home baker needs.

Although Haedrich’s scope is exhaustive, his approach to pie making is relaxed. An instructive, anecdotal introductory chapter walks home bakers through crust making, whether by food processor, electric mixer, or hand, as well as how to roll it out, what kind of rolling pins to use, which pans give a perfectly browned bottom crust, how to prevent burned edges, and how to make decorative edges, cutouts, and latticework.

He answers all the questions home bakers want to know: What will the crust look like when it is being mixed? How large should the crust be rolled? What should the filling look like when the pie is done? Why is it important to cool pies properly?